Shepard’s Veggie Pie


  • 2 pounds potatoes, such as russet, peeled and cubed
  • 2 tablespoons sour cream
  • 1 large egg yolk
  • 11/2 cup vegetable broth
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Worcestershire
  • 1/2 cup peas
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves


  1. Boil potatoes in salted water until tender, about 12 minutes.
  2. Drain potatoes and pour them into a bowl.
  3. Combine sour cream, egg yolk and 1/2 cup of vegetable broth.
  4. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
  5. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with chopped carrot and onion.
  6. Cook vegetables 5 minutes, stirring frequently.
  7. In a second small skillet over medium heat cook butter and flour together 2 minutes.
  8. Whisk in remaining 1 cup of broth and Worcestershire sauce.
  9. Thicken gravy 1 minute. Add gravy to vegetables and stir in peas.
  10. Preheat broiler to high. Fill a small rectangular casserole with vegetable mixture.
  11. Spoon potatoes over vegetables evenly.
  12. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.
  13. Top casserole dish with chopped parsley and serve.